Vegetarian mains
Braised leek fettuccine
This pasta recipe makes for an easy dinner. Braising means to cook in a liquid or stock, which is exactly what is done here with leeks, the star of the dish. They love being cooked slowly – going soft, sweet and unctuous. A few herbs, a dash of wine, and a grating of parmesan are all else needed.
Cook's notes
If you don’t want to open a bottle of wine just for this dish, it will still taste lovely without.
Ingredients
- 3 leeks
- 1 bulb of garlic
- A few sprigs of herbs – try rosemary and thyme
- 2 bay leaves
- 175ml white wine
- 1 chicken or veg stock cube
- 150g pasta of choice, dried weight
- Parmesan, or cheese of choice
Method
-
Step 1
Trim the dark leeks tops and the bottom cm or so. Cut each leek in half lengthways and give them a gentle wash, to remove any trapped soil. Cut the bulb of garlic in half so your cutting through the cloves.
-
Step 2
Heat a little oil in a wide casserole pan that has a lid. Cook the leeks and garlic flat side down on a medium heat for a few minutes. Flip them over and cook on the other side for a couple of minutes.
-
Step 3
Deglaze the pan by adding the wine and stock cube. Add a splash or water too, enough so the leeks are almost covered.
-
Step 4
Add the herbs (you can leave the rosemary and thyme on their stalks) and a knob of butter. Season with a little salt and lots of black pepper. Let it reduce a little bit, then put a lid on the pan. Turn the heat right down and cook for 30 minutes or so.
-
Step 5
Cook the pasta according to packet instructions. When done, drain and reserve a little of the cooking water.
-
Step 6
Use a fork to pull apart the leeks. Stir the cooked pasta through and add a couple of tablespoons of the cooking water.
-
Step 7
Plate up and finish with a generous amount of grated Parmesan, or cheese of choice.